Sharing some favorite Mint Chocolate Chip Cookies today! My mint cookies are great for sending as gifts to your family and friends this season!
Mint Chocolate Chip Cookies
If I had a dollar for every cookie I’ve made….that would be awesome, lol! You have to give my latest recipe a try. I found those adorable mini Hershey Kissses in the baking isle and knew they would make an awesome cookie. I also added a touch of peppermint for the perfect festive touch.
Try my Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Homemade Chocolate Chip Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars into a stand mixer until creamy. Add eggs, vanilla and peppermint extract. Beat until well combined. Slowly add flour, pudding mix, baking soda and salt. Beat until combined then add mini kisses and white chips. Beat until combined then with a cookie scoop, place dough 1 inch apart onto prepared baking sheet. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Serve room temperature.
Sugar time!
Brown sugar up next.
A touch of vanilla.
Dry ingredients up next.
I always love adding vanilla instant pudding mix to my cookie dough. You’ll love the texture it brings the cookies. Please note, you can leave this out if you don’t have it on hand 🙂
Add your chocolate chips!
I added some white chips too. Add any chip you like.
Perfection.
Time for the oven.
Ahhh, ready to munch! Enjoy 🙂
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Mint Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons Peppermint extract
- 2 3/4 cups all purpose Flour
- 1/4 cup instant vanilla pudding mix
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 bag chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars into a stand mixer until creamy. Add eggs, vanilla and peppermint extract. Beat until well combined. Slowly add flour, pudding mix, baking soda and salt. Beat until combined then add mini kisses and white chips. Beat until combined then with a cookie scoop, place dough 1 inch apart onto prepared baking sheet. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack. Serve room temperature.